Beets are high in fiber and have a lot of B vitamins — folate, B6, and niacin — that can help prevent heart disease and colon cancer, and promote urinary tract health, Lemond says. “They are also high in potassium, which most Americans don’t get enough of.”

Brad Phillips, executive chef of Asador restaurant at the Renaissance Dallas Hotel, says the inspiration for this dish came from local beets that the restaurant gets from a farm less than 40 miles from Dallas.

“Rocky’s Produce has the most incredible beets right now. It’s that time of year in Texas for these root vegetables to be coming in,” he says. “The quinoa — one of those ancient grains and one of the healthiest foods — adds a wild rice crunch to the dish; it pairs great with the beets, the creamy cheese and the peppery lettuce.”

4 medium beets

2 sprigs fresh thyme

Salt to taste

1 cup quinoa

2 cups vegetable stock

10 cups arugula

4 ounces crumbled goat cheese

Basil Vanilla Vinaigrette, to taste (recipe follows)

Place beets, thyme and a pinch of salt in a pot and add water to cover. Bring to a boil. Cover and boil for 40 to 55 minutes, until tender when pierced with a sharp knife. Turn heat off, uncover, and leave beets in the water until it reaches room temperature.

Meanwhile, place quinoa in a pot with the vegetable stock and salt to taste. Bring to a boil, reduce to a simmer, and cook for 10 to 15 minutes, until all the liquid is absorbed. Fluff with a fork and let cool slightly, or refrigerate if you want to serve it cold (may be prepared a day ahead of serving).

When beets have cooled, remove their skins by rubbing them off with a paper towel; you can rinse under cold water to help shed the peel. Cut beets into wedges and reserve.

In a large bowl, toss arugula, beets and quinoa, with enough Basil Vanilla Vinaigrette to coat. Season with a pinch of salt and pepper, and toss together. Plate salad, and top with crumbled goat cheese.